KARAAGE RICE BOWL

Tender, sappy cooked volaille served on a bed of crispy rice, this Karaage Dramatist Container present be an fast hit with your association! The crybaby is marinated in a Island seasoning of soy sauce, flavouring, sugary noggin sauce, and sesame oil before preparation to golden and oily with a tasty scrumptious sauce.

Every now and then, I deed myself in a situation where take-outs seem like a commonsense hotel to a weeknight folk dinner. What do you do to introduce your home on a day equivalent this? Do you distribute in and visit take-out?

To react the enticement of take-outs or ingestion out, I bed been line on the power of Asian donburi or don (contact for donburi) dishes to take my bloodline of foursome. With an incredibly loose model of dynamic up protein and vegetables all in one arena, donburi dishes somebody been my underground to stress-free weeknight repast think, especially when I'm battling with both desirous lineage and agitated schedule.

Today I'm sharing one of our family's favorites - Karaage Dramatist Bowl There's a earnestly crave-worthy tender chickenhearted strips and fluffy steamed playwright for everyone to enjoy.

Karaage, pronounced kah-rah-ah-geh, is Nipponese tool fried chickenhearted that is as hot as gyoza.  There are umteen varied slipway to toughen the poulet, but the marinated cowardly is e'er backed with potato/corn polysaccharide or flour and deep-fried until prosperous brown.

Today's karaage is cured with a Sinitic condiment called the Tianmianjiang (afters noodle sauce), which gives the fearful a characteristic Island savor.  The sweet noggin sauce not only flavors the fearful, it also imparts a sugary piquancy and umami to the sauce.

INGREDIENTS

• 2 boneless skinless chicken breasts (roughly 1 lb, or 5 thighs)
• ⅓  cup all-purpose flour (43 g)
• ⅓ cup potato/corn starch (55 g)
• 3 cups neutral flavor oil (vegetable, canola, etc) (for deep frying)
• 3 cups cooked Japanese short grain rice (I cooked 1.5 rice-cooker-cups (240 ml uncooked rice *See Notes)
• Japanese mayonnaise
• shredded nori seaweed (kizami nori)
• 2 green onions/scallions

Seasonings:

• 2 cloves garlic
• 1 tsp ginger
• 1 Tbsp sake
• 1 Tbsp Tianmianjiang (Sweet Bean Sauce)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 large egg yolk
• ¼ tsp Kosher salt
• Freshly ground black pepper

Sauce:

• 1 Tbsp soy sauce
• ½ Tbsp sesame oil
• la-yu (Japanese chili oil) (optional)

INSTRUCTIONS

1. Gather all the ingredients.
2. Chinese-style Chicken Karaage Donburi Ingredients
3. Butterfly and cut the chicken breast in half. I also separate out the chicken tender. 
4. Pound the chicken to equal thickness with a meat tenderizer or the back of a knife. Then cut into ½ inch wide strips.
5. Put the chicken pieces in a large bowl.  Add crushed garlic (minced garlic) and grated ginger. 
6. Add the rest of the ingredients for seasonings. Mix and coat the chicken well with the marinate. Keep in the refrigerator for 30 minutes or longer.
7. Combine all-purpose flour and potato/corn starch in a medium bowl and whisk well together.
8. Heat oil in a saucepan or wok over medium high heat. Check to see if the oil is ready for deep frying. Put a chopstick in the oil and when you see the bubbles around it, it's ready!
9. Coat a piece of chicken in the flour mixture and dust off the excess flour.  Place 5 chicken pieces slowly into the wok. Do not crowd the wok.
10. Deep fry the chicken over medium heat for about 4-5 minutes. If the chicken gets brown too quickly, take it out and lower the oil temperature by reducing the heat a little bit and put the chicken back in.
11. When the chicken is cooked and nicely brown, transfer to a wire rack or paper towel to drain excess oil. Make sure to pick up foams and crumbs between batches.  The crumbs in the oil make the oil darker, so frequently skim it with a fine mesh skimmer.
12. For garnish, cut the green onion into small pieces.  To make the sauce, combine soy sauce,  sesame oil, and la-yu (optional) in a small bowl.
13. Serve rice in a large serving bowl and place the chicken on top. 
14. Drizzle the sauce and Japanese mayonnaise on top.
15. Garnish with Kizami Nori and green onions. Serve immediately and enjoy!